Server

General Goal:

Provides attention and service to guests, taking care of all their needs and expectations. Also handles activities and entertainment corresponding to the event. Charges and closes checks.

Responsibilities:

• Arrives on time in a clean and ironed uniform according to the Procedure Personal Appearance and Hygiene Standards. Clocks in.
• Reports to the Mandil and reviews the Daily Service Board.
• Does all assigned work listed on the Daily Service Board.
• Attends briefing with all personnel and Mandil on Duty before beginning the shift.
• Always has on hand (3 pens, 1 lighter, 1 flashlight, name tag, whistle, order pads and 2 serving cloths).
• Checks in the Daily Service Board what is missing and what products are being promoted.
• (We suggest that promotions should be written down on the back of the order slip) Knows and explains the food and drink menu completely.
• Knows and explains table numbering and restaurant stations completely.
• Makes sure that the assigned station or stand is always clean and well stocked with supplies.
• Checks that the center piece is complete and clean.
• Checks that the tables are perfectly set, cleaned, align and have complete silverware. Greets guests with a "Hello!".
• Promotes sales (drinks, appetizers, deserts, after dinner drinks, etc.) according to the Service Attachment point 5.
• Knows the Food and Beverages menu prices.
• Is a salesperson, up sells. Knows how to use the Micros system.
• Prepares the special dishes at the guest´ table.
• Knows and applies the Gire mute signs of the Bar.
• Takes drink orders, offer sizes and brands as well as the appetizers, soups or salads; inputs them correctly into the Micros System.
• Takes the meal order and inputs it correctly into the Micros System.
• Sets up the table upon taking the order according to the guest´ needs.
• Makes sure that all meals are taken from the kitchen to the station correctly and are perfectly presented with the correct portion size and proper temperature.
• Keeps his/her station clean and in order during his/her shift. Anticipates the guests´ needs.
• Prints the bill as soon as it is requested. Receives bill payments.
• Organizes bank bills by denomination and places them face up in the drawer.
• Places vouchers in order in the assigned slot in drawer.
• Places sales checks in order in the assigned slot in drawer.
• Closes and charges bills and verifies payments, credit cards or cash.
• Wishes the guest farewell and invites them back again.
• Asks if it is necessary to withdraw excess cash from his/her box.
• Makes the bill checklists.
• Makes the cut off during the shift.
• Actively participates in all restaurant entertainment whenever requested.
• Follows established restaurant service and operation standards.
• Attends all choreography practices when requested by his/her immediate superior.
• Knows the Quality Policy.
• Works towards the accomplishment of the Quality Objectives.
• Helps in the Continuous Improvement of the Procedures.

Specific Area of Know-How Required:

• Food and beverages.
• Hygiene standard.
• Micros System

• Sales
• Public Relations
• Service